Trim the beef of all visible fat and cut in strips 1/3-inch thick and let rest in the milk for at least an hour. Drain well. Heat butter in a saucepan and saute onions 3-4 minutes. Add beef and cook until browned. Pour wine and hot water and cook on low heat for 3-4 hours. Keep the beef in middle of the pot, add the bulgur and chickpea around the beef and cook on medium heat until bulgur is tender. If needed, add a little more water. Remove from heat and let sit 15 minutes. Cover the pan with a big plate and turn the pan upside down. Serve pilaf hot with yogurt or pickles.